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30 ml/2 tbsp oil
1 chicken, jointed
2 onions, sliced
1 garlic clove, crushed
25 g/1 oz/0.25 cup plain (all-purpose) flour
600 ml/1 pt/2.5 cups Chicken Stock
1 bay leaf
10 ml/2 tsp dried mixed herbs
Salt and freshly ground black pepper
100 g/4 oz/1 cup self-raising (self-rising) flour
50 g/2 oz/0.5 cup shredded (chopped) suet
30 ml/2 tbsp chopped parsley
1 egg, beaten
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Method :
Heat the oil and fry (saute) the chicken pieces until browned on all
sides, then transfer them to a casserole dish (Dutch oven). Fry the onions
and garlic until soft but not brown, then transfer to the casserole. Stir
the flour into the pan and cook for 1 minute, stirring. Stir in the stock,
bring to the boil and cook, stirring, until the sauce thickens. Add the
bay leaf and herbs and season to taste. Pour over the chicken, cover and
cook in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour. Mix the
flour, suet and parsley and bind together with the egg. Roll into small
dumplings and add to the casserole. Cook, uncovered, for a further 30
minutes. Discard the bay leaf before serving. |